Amaretto and Almond Biscotti

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My mother-in-law’s gift of her homemade amaretto lends outstanding flavor to these twice baked cookies.

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Both almond and vanilla extracts boost flavor.

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Fresh cracked almonds provide nutrition and texture.

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Once the dough is ready, it is shaped into logs and baked.

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The logs must cool before slicing with a serrated knife.

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After the cookies are sliced they are placed back into the oven on the wire racks used to cool them.

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Photo bombed by Emmett.

Biscotti are a wonderful treat with after dinner coffee or tea. They also make a great topping crumbled atop a bowl of ice cream.


Amaretto and Almond Biscotti

  • 4 tablespoons unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 2 tablespoons amaretto liqueur
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • pinch of salt
  • 1/2 cup almonds

Preheat oven to 350F degrees.

In a medium bowl, combine flour, baking powder and salt. Cream butter and sugar in the bowl of a stand mixer. Add eggs, one at a time, mixing well after each. Add extracts and liqueur. Scrape down the sides to make sure all ingredients are incorporated. Add flour mixture a little at a time until well incorporated. Fold in almonds.

Place dough in two mounds on a large baking sheet. Spread mounds out until they are about 1 1/2″ wide by 6″ long. Bake for 20-25 minutes. Let cool before slicing into 1/2-3/4″ pieces and return to oven. Bake for 10 minutes.


 

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